Dinkella with Pink Grapefruit

For the Dinkellaibchen with pink grapefruit, peel and finely chop the shallots. Sauté with butter and spelt rice until translucent and then pour the vegetable stock. Bring to a boil, stir and steam covered like rice (so that the grain mixture still has a compact consistency, but the grain has a slight bite). Allow the mixture to cool.

Stir with egg yolk and salt until smooth, form loafs and fry in pan on both sides until golden brown. Cut the zucchini into small cubes, cover with butter, water and salt and cook for 2 minutes until al dente. Finish with grated thyme.

Fillet the grapefruit and squeeze out the bellows. Lightly caramelize the grapefruit fillets in a pan with butter and sugar, add the juice, toss and serve the pink grapefruit dumplings with the zucchini.

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